Oh Barefoot, how I love your recipes. Your recipes are always simplistic, delicious and comforting. Truly, I do love the Barefoot. Her recipes always come out fantastic and they are not complicated. I’m not a fan of complicated recipes. I want something that tastes amazing, is fresh but easy to replicate. I have 5 of the Barefoot’s cookbooks and go back to them quite often for new and old recipes.
Two of my favorite recipes from her are her chocolate cake and broccoli lemon pasta. The chocolate cake is my go-to cake and whenever I make this cake for people they beg me for the recipe. It’s rich and moist and oh so chocolaty. I will never try another chocolate cake recipe because this one is the bomb. The broccoli pasta is a weekly staple in my house. It’s one of those dishes that I could make in my sleep. My kids beg for this dish after we get back from a trip because it just reminds them of home.
I recently received a new cookbook of hers called, How Easy Is That, and I decided to make one of her famous recipes, lemon chicken breasts. I have seen this recipe on various blogs and it always looked so scrumptious to me.
I paired this chicken with the roasted fingerling potatoes that I posted the other day and some roasted cauliflower. This was a very traditional meat and potatoes meal but healthy at the same time. The perfect winter comfort food dinner.
Lemon Chicken Breasts:
Recipe from Barefoot Contessa’s How Easy Is That
Serves 4 with leftovers (2 adults, 11 year old and 7 year old)
- 1/4 cup extra virgin olive oil
- 3 tablespoons minced garlic (about 8-9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon Kosher salt plus more to rub on chicken
- freshly ground pepper
- 3-4 boneless chicken breasts, skin on (6 to 8 ounces each) - I used 3 chicken breasts here as the breasts I bought were huge – Note: we are not fans of the skin but I cooked the chicken breasts with the skin on to keep them moist. We took off the skin after these photos were taken.
- 3 lemons total (2 for zesting and for lemon juice and 1 for cooking with the chicken)
Peel and mince your garlic & zest and squeeze your lemons.
Get a 9 x 12 inch baking dish out and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.
Rinse and pat dry the chicken breasts and place them skin side up over the sauce. Brush or rub the chicken breasts with the olive oil and garlic mixture (use all of the garlic here) and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it in among the pieces of chicken.
If so, what is your favorite recipe of hers?